Shelly's Recipe

SALMON LASAGNE

Category: Pasta - Seafood

1/4 cup unsalted butter
1 onion, chopped
1 clove garlic, crushed
3/4 stick celery, chopped
1 3/4 lbs canned crushed tomatoes, undrained
1 1/2 tbsp tomato paste
1 (10 oz) pink salmon, drained and bones removed
3 tbsp flour
1/3 cups milk
1 cup cottage cheese or ricotta cheese
1/3 cup shredded cheddar cheese
2 eggs, lightly beaten
1/2 lb no boil lasagna noodles
1/4 cup grated parmesan cheese

Preheat oven to 350. Melt half the butter in a skillet and saute next 3 ingredients about 4 minutes, stirring frequently, until onions are soft. Stir in tomatoes and paste. Bring to a boil, reduce heat to low and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salmon and remove from heat.

Melt remaining butter over medium heat. Add flour and stir until bubbling. Gradually whisk in milk and cook 3-4 minutes, stirring until sauce boils and begins to thicken. Remove from heat and stir in cheeses until mixed thoroughly. Temper eggs with some sauce and then stir into the sauce.

Lightly oil a 13x9 inch baking pan and cover with a single layer of pasta. Spread half the salmon mixture over pasta. Add half the cheese sauce, repeating the process, ending with a layer of cheese sauce on top. Sprinkle with parmesan cheese and bake for 45 minutes or until lightly browned. Serves 6